Vegetable Kadai

Ingredients

1 cups cauliflower, cut into florets
1 cups carrot, diced
0.5 cups green beans, chopped
0.5 cups green peas
2 capsicum (bell pepper), cubed
2 medium onions, cubed
3 medium tomatoes, roughly chopped
2 dried red chilies
1 tablespoons coriander seeds
1 teaspoons cumin seeds
4 black peppercorns
1 tablespoons ginger paste
1 tablespoons garlic paste
0.3 teaspoons turmeric powder
1 teaspoons kashmiri red chili powder
1 teaspoons salt, to taste
3 tablespoons oil
1 teaspoons kasuri methi (dried fenugreek leaves), crushed
2 tablespoons fresh coriander leaves, chopped

Steps

1. Make kadai masala: In a dry pan over low heat, roast 2 dried red chilies, 1 tablespoons coriander seeds, 1 teaspoons cumin seeds, and 4 black peppercorns until fragrant and slightly darkened, about 2 minutes. Let cool, then grind to a coarse powder. Set aside as the kadai masala.
2. Par-cook vegetables: Blanch or steam 1 cups cauliflower, cut into florets, 1 cups carrot, diced, 0.5 cups green beans, chopped, and 0.5 cups green peas until just tender-crisp, about 4-5 minutes. Drain and set aside.
3. Sauté onions: Heat 3 tablespoons oil in a kadai or wide pan over medium-high heat. Add 2 medium onions, cubed and sauté for 2 minutes until slightly softened but still firm.
4. Add ginger-garlic paste: Add 1 tablespoons ginger paste and 1 tablespoons garlic paste, sauté for 1 minute until the raw smell disappears.

5. Cook tomatoes: Add 3 medium tomatoes, roughly chopped and cook until soft and the oil starts to separate from the masala, about 6-7 minutes.
6. Add spices and kadai masala: Stir in 0.3 teaspoons turmeric powder, 1 teaspoons kashmiri red chili powder, 1 teaspoons salt, to taste, and the ground kadai masala from step 1. Cook for 2 minutes to let the spices bloom.
7. Combine vegetables: Add the par-cooked vegetables and 2 capsicum (bell pepper), cubed. Toss well to coat everything in the masala and cook for 4-5 minutes until the capsicum is just tender but still crisp.
8. Finish and serve: Sprinkle 1 teaspoons kasuri methi (dried fenugreek leaves), crushed and 2 tablespoons fresh coriander leaves, chopped over the top, give it one final toss, and serve hot.

Notes

The dry-roasted, freshly ground kadai masala is what sets this apart from a regular mixed vegetable curry, so don't skip that step. Keep the capsicum and onion slightly crunchy for authentic texture. Add a splash of cream at the end for a richer, milder version. Great with naan, roti, or jeera rice.